Preparation

Preheat oven to 300°F. Arrange chiles on a wire rack on stovetop over a gas flame and roast, turning occasionally, until blistered and lightly charred. (Or roast one at a time using tongs, or use the broiler.)

Stir vinegar, brown sugar, and 2 Tbsp. hot sauce in a small bowl; set aside.

Heat oil in a large heavy pot over medium-high. Season brisket generously with salt and sprinkle with pepper; cook, fat side down, until bottom side is deep golden brown, 6–8 minutes. Turn and cook until other side is golden brown, about 4 minutes. Transfer to a rimmed baking sheet. Add onion and garlic to pot and cook, reducing heat if needed, until lightly browned, 6–8 minutes. Transfer to baking sheet with brisket.

Remove pot from heat and place brisket in pot, fat side up. Pour reserved vinegar mixture over and arrange garlic and blistered chiles around. Place onion on top of chiles. Cover pot and transfer to oven. Braise until brisket is fork-tender and shreds easily, 3–3 1/2 hours. Transfer brisket, onion, chiles, and garlic to a platter and let cool 15 minutes.

Meanwhile, place pot over medium-high heat and bring braising liquid to a boil. Cook until thick and syrupy, 10–15 minutes. Taste pan sauce and season with more hot sauce and salt, if needed.

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Reviews

I've made this several times now, and it is delicious! I often cannot find the peppers called for in the recipe, so I substitute 4 serrano, 4 jalapeno, 2 habanero peppers, along with 6 bell peppers. It is super flavorful, extremely tender and delicious in tortilla shells. The sauce is complex and a little spicy (even the non-spice lovers in family can handle it), and the roasted peppers add some great depth.
I prefer cutting the brisket across the grain, rather than pulling apart the meat, which makes the meat even more tender and easy to eat. To the tacos with some sour cream and additional carmelized onions, and you have a really delicious meal.

Flavorful, spicy, delicious. Melts off the fork. It was the perfect spice for me, but I like spice. We ate it with some whipped ricotta which helped to cool it down. For someone who doesn't like spice as much, I would use fewer hot peppers and more bell peppers. I used yellow bell peppers and instead of the chili hot sauce, I used chipotle peppers in adobo sauce. I also cooked at 350 because I was a little short on time.

This looks good- sorry no review but if someone has made this and could rate the spiciness level or suggested modifications that would be helpful!
Giving four forks because it was either that or 1 which seems like a pity to do on such a new recipe.

Although I like to cook and do it often, I generally stick to recipes that I am confident in making, which limits me to about 4 dishes to serve my family and friends. When I invited my boyfriends parents over for dinner, I decided I wanted to make something a bit more special and came across this recipe. This was the easiest, least time consuming, and most impressive meal I could have chosen. I started with a great cut of meat, using a prime, point end, brisket, and was able to find all other ingredients at the local Kroger. If you have a few hours to wait for the brisket to cook, I absolutely recommend this recipe. We served with taco fixings on the side (corn and tortillas, sour cream, cotija and mexican cheeses, and yellow rice) which added to the overall theme of the experience. I definitely recommend this recipe and will for sure be adding it to my repertoire!